Despite my watching every pizza special on the cooking channels, I've NEVER seen a skin form so easily or so quickly. My dough must absolutely suck, I can use my fingers, hands, knuckles, elbows, rolling pins and carpet stretchers and NEVER get my dough to form like that, even taking half a Saturday. My 5 years "experience" is out the window; I'm a complete noob and ready to buckle down and learn something I have no idea about...

Despite my watching every pizza special on the cooking channels, I've NEVER seen a skin form so easily or so quickly. My dough must absolutely suck, I can use my fingers, hands, knuckles, elbows, rolling pins and carpet stretchers and NEVER get my dough to form like that, even taking half a Saturday. My 5 years "experience" is out the window; I'm a complete noob and ready to buckle down and learn something I have no idea about...

high hydration dough and dry bench flour. for a sub 60% hydration dough, the time he took to form it initially is about the same amount of time i would spend. for a higher hydration dough, probably the same but they form the cornicone twice as fast, i just slow down when stretching them out.

I also wouldn't underestimate the value of using a commercial mixer. Some home mixers, like the Bosch, can come close to a commercial mixer in a home environment for home-size batches of dough, but other mixers for the home environment, like a basic KitchenAid mixer, cannot compete with a commercial mixer.

Despite my watching every pizza special on the cooking channels, I've NEVER seen a skin form so easily or so quickly. My dough must absolutely suck, I can use my fingers, hands, knuckles, elbows, rolling pins and carpet stretchers and NEVER get my dough to form like that, even taking half a Saturday. My 5 years "experience" is out the window; I'm a complete noob and ready to buckle down and learn something I have no idea about...

My dough is not that slack,like in that video,but its very easy to open.Even when cold or about 15 minutes of being out of the fridge.If I make a dough for a 14-15 inch pizza,I have to be careful not to let it get too big when stretching it out,or it wont fit my 15 inch round stone.

I use a bread machine to knead the dough.It does a fantastic job for me.I just made another doughball tonight and its so soft,uniform,and smooth,like a boobie,the best way I can describe how it came out.Using this machine has really turned my doughs around,I just could not do it by hand to turn out like this.

I also let the doughball cold rise in the fridge for a day or two,sometimes longer.I do keep in mind,this machine cannot make large amounts of dough,but seems to excel at making small amounts/enough dough for one or two balls at a time,which might be why they turn out very good.

Theres not a large amount of flour,water and ingredients that require a very good machine to handle and mix.

scott123

It looks like he's edging even further towards a Neapolitan direction with his bake time.

If, say, on a clock, NY is at 3:00 and Neapolitan is at 6:00, I'd say that when he opened, he was at 4:30 (right in the middle), but now he's at 5:30, or maybe even 5:45. I'm wondering if he's pushing the limits on what his electric pizzamaster oven can do.